Whole-Grain Penne with Sun-Dried Tomatoes and Corn

Whole-Grain Penne with Sun-Dried Tomatoes and Corn
Photo by Scott Phillips


  • 1 Fresno or other small fresh red chile, minced (remove seeds and ribs for less heat)
  • ¼ cup oil-packed sun-dried tomatoes, drained and chopped
  • 3 oz. (6 Tbs.) unsalted butter, cut into a few pieces
  • 1 oz. (1 cup) finely grated pecorino romano; more for serving
  • ½ cup packed torn fresh basil leaves (½ oz.), preferably Thai basil
  • 1 Tbs. finely grated orange zest, preferably organic (from 1 large orange)
  • Fine sea salt
  • + 2 more ingredients
    • 2-½ cups (12 oz.) fresh or frozen corn kernels
    • 12 oz. whole-grain penne

Bring a large pot of well-salted water to a boil. cook the pasta according to package directions until not quite al dente. Add the corn and cook for 1 minute. Meanwhile, place a small heatproof bowl next to the stove. in a small heavy-duty saucepan (preferably stainless steel so you can monitor ...

View full recipe at Fine Cooking


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